A Caribbean Christmas: Rum, Pork and More

No white Christmases, but islanders celebrate the season with family and festive food and drink.

Perhaps it’s the religious sentiment. Perhaps it’s because the weather is tropical and there is a need to compensate. Perhaps it’s because everyone loves a good party. The fact is that no one celebrates Christmas with more verve and gusto than the folks in the Caribbean. From Puerto Rico to Guadeloupe to Jamaica, the holiday is a time for fun, family and food. Each island puts its own stamp on the season, but everywhere there’s rum and rejoicing — plus, the pigs are sacred!

Puerto Rico

Puerto Rico’s holiday season begins early, and American Christmas carols alternating with traditional posada songs and endless variations of Jose Feliciano’s “Feliz Navidad” blare over airwaves that seemingly throb 24-7. In homes, kitchen tables are cleared and women gather to form the assembly lines that will prepare dozens of pasteles. Banana leaves and parchment paper are spread out by one group. Others prepare the sweet or savory fillings that will be placed inside, and still others wrap, tie and then cook them. It’s a time for chatting and catching up on the year’s most savory gossip while reinforcing the multigenerational family.

The men are out in the back (or at the local lechonera) watching the spits turn as the traditional suckling pigs are slow-roasted over hardwood fires. There’s blood-sausage morcilla, prepared from the pig’s innards, and arroz con gandules rice and pigeon peas, fragrant with annatto and seasoned with cooking ham. The meal is finished off with small glasses of coquito, the Puerto Rican eggnog that comes in seemingly endless variants.

Guadeloupe  

Pig is the centerpiece of the Christmas meal in Guadeloupe as well. There, the soundscape in some neighborhoods is punctuated by the rhythmic sounds of chopping as the cooked Christmas pigs are cut into serving pieces. Midnight Mass is obligatory for the religious, and the French tradition of a réveillon, or a late-night meal, is the norm for many in this Caribbean-French département.

Ham often has the place of pride at the table, but often it is a fresh ham that is closer to our roast pork. Riz aux pois Congo, or rice with Congo peas, is another standby, but at times that is replaced with riz aux yeux noire — black-eyed peas and rice, a dish that is similar to American hopping John.

Dessert is usually a classic French Yule log called bûche de Noël, and the local patisseries windows are filled with pastry logs that look real enough to fool anyone. While fine vintage wine may accompany the meal, at some point the Caribbean asserts itself, and a sip or two of shrubb is obligatory. This beverage is often homemade and prepared from local rum infused with sweet spices like cinnamon and clove and further perfumed with macerated clementine peels. A small glass of shrubb means Christmas to many a homesick Guadeloupean.

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